Crack Cake Recipes

CRACK CAKE RECIPE

Steps:

• Preheat oven to 350 and grease a bundt pan generously with nonstick cooking spray. Set aside.
• Add cake mix, vanilla pudding, sugars and cinnamon in a large mixing bowl and mix well.
• Add eggs, water, oil and wine and mix well until combined.
• Pour into prepared pan.
• Bake for 50 minutes or until toothpick inserted in center comes out clean.
• Remove from oven and set aside for 10 minutes while making the sauce.
• To make the sauce, add butter, sugar and wine to a sauce pan.
• Heat over medium heat stirring frequently until boiling. Continue to stir and boil for 1 minute or until sugar is no longer grainy.
• Pour over warm cake and let set before inverting cake onto a plate.
• Cut and serve warm.

BEST EVER CRAB CAKES

Steps:

• In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
• Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.

CRACK CAKE RECIPE - (3.8/5)

Steps:

• Preheat oven to 350°F. Mix the all of the cake ingredients by hand or hand mixer. Grease a bundt pan. Pour the cake batter into the bundt pan. Bake for one hour. When cake is done baking, melt 1 stick butter, 1 cup sugar and 1/4 cup wine in a small saucepan on the stove top. Don't bring to a boil, just make sure the butter is melted and the sugar dissolved. Pour over hot cake. Cool. Flip out of pan onto plate and serve.

"CRACK" CAKE

Steps:

• 1. Combine crust ingredients in a large bowl with a wooden spoon, pressing butter pieces into each other until they form a ball. Spread into 13x9 foil pan.
• 2. Combine topping ingredients in another large bowl and pour on top of crust mix.
• 3. Bake at 350 degrees for 40 minutes. Let cool before serving.

CRACK CAKE RECIPE

Steps:

• Pre-heat oven 170°C/340°F
• Grease and flour a 21 cm (8.27 inches) bundt tin. I use spray oil and a light dusting of plain flour. Shake out any excess flour.
• Place all cake ingredients in a large bowl (or stand mixer bowl). Using stand mixer or hand beaters beat ingredients the batter thickens, and the beaters leave ripples. This will take around 10 minutes with hand beaters, slightly less time with a stand mixer.
• Pour the cake batter into your prepared bundt tin.
• Place on the middle shelf of the oven and bake for 1 hour.
• Test the cake with a skewer in the middle of the cake. If the skewer comes out clean the cake is ready.
• While the cake is still in tin stab it multiple times with the skewer all over. This is to allow the glaze to penetrate. Feel free to have an Alfred Hitchcock Psycho moment, but don't over do it, we do want the cake to hold together.
• Once stabbed (and still in tin) pour the hot wine syrup all over the cake. If you find the syrup pooling around the whole in the centre of the bundt tin, pick the tin up with a teatowel and tilt so the glaze is distributed to other areas.
• Leave the cake sit in the bundt tin for 10 minutes. Then remove the cake from the tin and allow to cool on a cake rack. Do not leave the cake in the tin any longer than 10 minutes or you run the risk of it sticking.
• The cake can be decorated with snow sugar. If you use normal icing sugar/powdered sugar it may "melt" due to the moisture from the wine syrup.
• Prepare the glaze during the final 15 minutes of the cake baking.
• In a medium saucepan place butter, sugar and wine.
• Over a low heat stir mixture until butter has melted and sugar disolved.
• Bring mixture up to a slow boil stirring continuously. The mixture will bubble and foam up and if not watched may spill over the saucepan lip.
• Increase heat and continue to stir for another 2 minutes. The mixture will be golden and thicken slightly. It is now ready to pour over the cake.

CRACK CAKE

Steps:

• Preheat oven to 350 degrees F. and grease a 10-inch bundt pan.
• In a large bowl, mix the cake mix, eggs, cinnamon, 1/4 cup white sugar, brown sugar, pudding powder, oil, water, and 1/2 cup white wine. Mix until well combined but don't overmix.
• Pour the mixture into the prepared bundt pan and bake for 45 minutes or until a butter knife inserted in the cake comes out clean.
• The second the cake comes out of the oven, prepare the glaze. Add the butter, 1 cup sugar, and 1/4 cup white wine to a saucepan and cook over medium-high heat for 4-5 minutes or until the sugar dissolves.
• Using a fork, poke holes all over the cake and then pour the butter mixture all over the top.
• Loosen the sides and center of the cake with a knife and then turn the cake onto a large serving plate. Enjoy warm!

CRACK CAKE RECIPE - (3/5)

Steps:

• Preheat oven to 350°F. Grease a Bundt pan very well with cooking spray. Mix all the cake ingredients in a large bowl with a mixer. Pour into pan. Bake for 1 hour, or until a knife inserted comes out clean. Right before the cake is ready, melt the butter in a small pot. Add the sugar & wine, whisking to combine, but don't let it boil. Poke holes in the cake with a skewer or knife. Pour glaze over the cake. Cool then flip out onto a cake plate.

CRACKER CAKE

Steps:

• 9" by 13" baking pan.
• Layer as follows:.
• 1/3 of the Cool Whip.
• thin layer of crackers.
• 1/2 the pudding.
• thin layer of crackers.
• 1/3 Cool Whip.
• thin layer of crackers.
• 1/2 the pudding.
• thin layer crackers.
• 1/3 Cool Whip.
• Pie Filling.
• Cover, put in fridge and refrigerate for 24 hours. MUST leave for 24 hours so the crackers become soft.